- Chicken stock 4 cups
- Finely sliced green onions 2 cups
- Oyster sauce 2 tbsp
- Soy sauce 1 tbsp
- Dark bok choy sauce 1 tbsp
- Dried transparent noodles 4 ounces
- Pak choy sliced 6 leaves
The dish is very warm and comforting. If you are staying in or falling ill, then this kind of soup will flourish your insides and will create a realm of energy inside your body. The soup should be served as an appetizer before the main meal.
- Take a large saucepan. Empty the chicken stock into the saucepan and bring the stock to a boil for at least 3 – 4 minutes. Take another saucepan and saute all the vegetables in the recipe, start by adding green onions first, and then pak choy.
- Saute them for 4 – 5 minutes. Transfer the boiling chicken stock to this saucepan. Once you have transferred, add the oyster sauce, soy sauce, and bok choy sauce and stir well and cook on high for 2 minutes.
- Sim the flame under the saucepan and add the noodles. Make sure you break down the noodles in two parts by your hands and then put them in the saucepan. Now let the soup simmer for ten minutes in the lowest flame of the stove and once it’s done, serve it hot.
If you want you can put chicken or cottage cheese in the soup to make it more of a whole package meal rather than just an appetizer.